Terroir: Our Gamay and Pinot Noir grapes grow on silty, stony soils on bedrock of micaschist. Winemaking methods: Must is obtained by direct pressing as well as the saignée method where some of the juice is drawn off from vats containing red Gamay wines. This must then undergoes alcoholic fermentation at low temperatures. After fermentation, the different wines are blended. Bottling: Bottling takes place from March in the year after harvest. Tasting impressions for the vintage: Appearance: Reddish-pink colour. Nose: Intensely aromatic with a strawberry character. Palate: Light and fruity, but still fresh thanks to a slightly acidic character which highlights the Gamay’s red fruit flavours. Suggested food pairings: With all courses and all kinds of dishes, from fish to pizza, pasta and seafood. May be served well chilled (8°C to 10°C). Ageing recommendations: Ready to drink now, but will keep for up to two years in your cellar. Rosé wines are best appreciated for their youthful aromas.